Maltose Cornflake with Cashews Nuts & Raisins

Today, I have made one of the most popular Cornflake cookies known by most Malaysian, Honey Cornflake. But what I've done is my own version of it. I modified the recipe a bit by changing the honey into maltose. I use maltose because it is more sticky, have a very unique flavour & less-sweet. And I also change the cornflake into Goldflake. The difference between this two is, cornflake is original, Goldflake is cornflake with honey.

The recipe below is my own recipe;

Maltose Cornflake with Cashews Nuts & Raisins

Ingredients

Cookies (A)

80g Goldflake

120g Cashew Nuts (toasted & roughly crushed)

55g white/black raisins (roughly chopped)

Syrup (B)

180ml water

2 spoonful Maltose Syrup (Click on the link for the picture)

1/2 tsp. butter

Method

1. Mix A in a bowl. After well mixed, leave aside.

2. To make B, in a wok/pot, boil 180ml water. After the water boiled, turn to the slowest fire. Put in the Maltose syrup & melt it. Slowly reduce the syrup until it's thick. Put in the butter & mix well.

3. You can either pour the syrup into A or put A into the syrup. Mix well & scoop-out the mixture into a bowl (if you are mixing A in the wok/pot).

4. Using a small spoon, spoon the mixture onto a small paper cup. If the mixture is too hard to be spoon, you may use you finger to form a ball & put onto the paper cup.

5. Store in an air-tight container after cold & harden.

Note: With this recipe, you can make 38-40 cookies.

Maltose Cornflake with Cashew Nuts & Raisins.

My 1st tips, if you are using raw cashew nuts, toast the cashew nuts in an oven, using 170'c - 180'c until golden brown. Turn the nuts frequently to prevent burn. Take out the nuts when the nuts are done. Cool completely before use.

2nd tips, how to know whether your syrup are done or not? When the syrup started to thicken, ready a bowl of room-temperature water. Use a spoon, spoon some of the syrup & drop few drops of the syrup into the water. If the syrup sink to the bottom & harden, the syrup is ready.

3rd tips, how to know if the syrup started to get thick or not? It easy, when the syrup started to create a lot of bubbles, it started to become thick. By that time, you have to be very careful because sugar burns very easily. And by that time also, you can start doing my 2nd tips.

Of course other than the ingredients I provides you, you may express your creativity too. You can put other dry-fruits such as orange rind, cherries & other kind of nuts too. But remember, with this recipe, you just have to put in 55g of the dry-fruits. Because more than that, your cookies might be too sweet or too sour due to the dry-fruits.

And you might be curious too why you have to put the butter into the syrup. The butter or oil will prevent the syrup from becoming too hard. Other than that, butter will give the cookies an aromatic milky flavour too. If you wish to put more butter in, you may put up to 1 teaspoon of butter. More than that, I afraid that your cookies will be too oily or greasy.

I hope you like my recipe. Good luck & enjoy making it.